Vegan Turmeric Maple Golden Gelato

Frozen Desserts / Desserts

Metric Imperial


  • 10 ml refined coconut oil
  • 10 ml turmeric powder
  • 180 ml cashews, soaked and drained
  • 1 can coconut milk
  • 80 ml maple syrup
  • 5 ml vanilla extract
  • 1 vanilla bean, scraped
  • pinch sea salt


  1. Steep turmeric powder in lightly warmed coconut oil for 10 minutes.
  2. Place cashews, coconut milk, steeped coconut oil, maple syrup, vanilla extract, scraped vanilla bean, and salt in a high-speed blender, and blend until smooth.
  3. Churn mixture in an ice cream maker for 20 minutes, or until it reaches soft serve consistency.
  4. Transfer to freezer to firm up.

Dairy-free desserts can be hard to find – but look no further, we’ve got your covered! This vegan, dairy-free version of our Tumeric Maple Golden Gelato recipe swaps out the cream and milk for coconut oil and cashews, and is sweetened with vanilla and all-natural, pure maple syrup instead of sugar.

Recipe developed by Danny Seo, Naturally